Do NOT test the bird by
poking it with a fork! This will allow the
precious juices to escape. To test for
doneness, try moving the wings or legs. If
the legs or wings of the cooked bird remove
easily, the turkey is done.

Roast a fully thawed
turkey, thawing per package instructions.
Roast slowly in a 325 degree oven, as higher
temperatures will result in a dry bird.

A very large, thawed
turkey can take 8 hours or more to cook
thoroughly. NEVER serve undercooked poultry,
as it can cause illness for adults, and
severe illness for children. Follow
turkey package cooking instructions for best
results.

Thawing the Bird

Thaw your frozen turkey in
the refrigerator. Allow one day for every
four pounds.

Roasting a turkey

It's best to use a meat
thermometer when cooking turkey. An
instant-reading thermometer is easiest. The
thickest part of the breast should be cooked
to 175 degrees F. Cook the thigh to 185
degrees and the stuffing to 165 degrees.
Cook the bird breast side up.

Stuffing the turkey

Most experts advise
cooking the stuffing separately. It's easier
and safer. If you do "stuff the
bird" do not stuff the turkey in
advance and do not stuff the bird tightly.
Stuffing needs room to expand.

Storing the leftover
Turkey

It's best to remove
leftover turkey meat from the bone. Wrap
tightly and store in the refrigerator or
freezer. Store leftover stuffing separately.
Use the refrigerated leftovers within three
days. Use the frozen leftovers within two
months.